I first took care to clean the duck breast thoroughly making sure to leach the blood out of the meat. To do this I rinse the breasted out teal in cold running water till the water runs clear. After I do this I pat the breast down with a paper towel and place in a glass container to cool in the refrigerator.

Place a spoonful of Whiskey Fig Jam on the flatbread and spread thin. (You can substitute homemade or store bought apple butter if desired). Place 2 to 3 slices of duck breast on each flatbread and top with red onions, greens and Bleu cheese.

Serves 6-8 people

Whiskey Fig Jam

2 lbs of fresh figs (stems cut off and cut in half)

1.5 lb sugar

Zest from one lemon

Juice from one lemon

i cup whiskey

2 jalapeños chopped

Place everything into a mixing bowl and let sit in refrigerator overnight.

Transfer into crock pot and cook on high for 4 hours. Blend using stick blender. Continue cooking on high, uncovered, until it becomes a thick dark jam consistency (1-2 more hours). Ladle into sterile jars and follow typical canning methods. Or you could allow to cool in refrigerator if you don’t want to can the jam.

Flatbread

Roll out dough and use a desired cutter to cut out perfect circles. Brush with olive oil and place on hot grill. Brush other side with olive oil and flip it (really doesn't take long only a minute on each side). You can cook these in advance and just warm them when you are ready to prepare the dish.

Duck Marinade

1/4 cup olive oil

4 cloves of garlic, finely chopped

Zest of one lemon

Juice of one lemon

1-2 Tbsp red chili flakes (depending on desired level of spice)

10 sprigs of fresh thyme, chopped

4 Tbsp water (approximate, see below)

Next I take the cloves of garlic and smash them on the cutting board and rough chop with a sharp knife. I then add thyme, chili flakes, extra virgin olive oil, lemon and water to coat breast meat. Finally cover return to refrigerator to marinade overnight.